Rocky Road Cookies
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5
2 reviews
Excellent
Rocky Road Cookies
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Rocky Road Cookies are sweet, nutty, and ultra chocolatey. This recipe will impress!
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Ingredients
- 2 cups pecans or combination of both
- 2 cups walnuts or combination of both
- 6 tablespoons butter unsalted
- 8 ounces bittersweet chocolate chips or semisweet chocolate chips
- 3 ounces unsweetened chocolate chopped
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 egg large
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups milk chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray the parchment with cooking spray.
- Place the nuts on a baking sheet and toast for 7 minutes. Let cool completely. Chop nuts into pieces the same size as your milk chocolate chips.
- Place the butter, bittersweet chocolate, and unsweetened chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat until chocolate is melted and mixture is smooth.
- Sift the flour, baking powder, and salt into a small bowl.
- Using a mixer, beat the eggs and sugar on medium speed for about 3 minutes. Add vanilla and melted chocolate mixture, continue beating for another 2 minutes. Scrape down the sides of the bowl as necessary. Add flour mixture, mix until just incorporated. Fold in the toasted and chopped nuts, milk chocolate chips, and marshmallows. Chill dough in fridge for thirty minutes, or until firm enough to hold its shape.
- Using a 1 3/4-inch diameter scoop drop spoonfuls of dough onto prepared baking sheets. With the bottom of a measuring cup sprayed with cooking spray, gently flatten the dough mounds.
- Bake for 10-12 minutes, or until the tops crack and look shiny. Cool for 10 minutes before removing them from the baking sheets. Store in an airtight container at room temperature for up to 3 days.
Notes
- Adapted from The Pastry Queen by Rebecca Rather via Ezra Pound Cake
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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